What’s the best thing about a hamburger? Is it the meat, the sauce, the onions, the combination of everything? We think it’s the crust of the burger. And what if you could make a burger with as much crust as possible? That’s called a smash burger. And what if you want even more crust? Then you make a double smash burger.
Because the smash burger is cooked fast and does not need to rest after grilling, we ensure that we have toasted the buns upfront. We brush the buns with mayonnaise instead of butter. Mayonnaise is just fat, and you can spread it easily. And the buns turn a beautiful golden brown after toasted.
In the Netherlands, we are blessed with lovely soft buns for this smash burger. Every supermarket has them. Where you live you have to look for hamburger rolls.
You grill the minced meatballs on a scorching hot grill plate or cast-iron skillet. Kamado Joe has a beautiful cast iron plate that is ribbed on one side and smooth on the other. Extra fat or oil is not necessary because the fat in the meat is enough. The drier the surface, the better the crust will be. You can use a piece of baking paper to prevent the minced meat from sticking to your spatula.
Then press the ball with a spatula until it is as flat as possible. We use pliers to put extra pressure on the spatula. If you do not do this, we assure you that your spatula is completely crooked after one cook.
You wait until the top of the smash burger turns brown. Then you scrape the burger off the grill plate with a sharp spatula. Make sure to get all the pieces. Otherwise, you leave the best parts on the grill plate.
Just after turning, you throw a slice of cheese on 1 of the burgers. Then you put the other burger on top of it. Then you wait for the cheese to melt. The tastiest pieces of cheese are the parts that hit the grill plate. As a grill master, you can break those pieces off and eat them yourself. You deserve that.
If you have everything ready, you can make four beautiful smash burgers in 15 minutes. That’s how fast it goes. Make sure you have already fried some fries and opened a beer. Enjoy your meal.
- 500 grams of minced beef for four double smash burgers
- 4 soft rolls
- Pepper and salt
- Jalapeño burger sauce
- Thinly sliced red onion
- 4 slices of Gouda cheese
- Divide the minced beef into meatballs of 60 grams each
- Cut the soft rolls in half and cover the sides with mayonnaise. Roast them briefly until they are golden brown.
- Place two minced meatballs on the grill plate or cast-iron skillet and press them as flat as possible with a spatula and tongs to apply extra pressure.
- Sprinkle both burgers with salt and pepper and wait for the top to brown.
- Scrape the burgers off the grill plate and flip them over. Place a slice of cheese on 1 of the burgers and place the plain burger on top.
- Wait for the cheese to melt, and then remove the burger from the plate.
- Put some lettuce on the bottom of the bun. Then put the double smash burger on top. Then some red onion and a generous spoonful of the jalapeño burger sauce. Finish with the top of the bun.